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Spinach and Mushroom Quiche: A Simple and Delicious Brunch Recipe!
When it comes to weekend brunch or make-ahead breakfasts, nothing beats a classic quiche. This Simple Spinach and Mushroom Quiche delivers everything you want in a savory morning dish: buttery crust, warm and creamy filling, sautéed veggies, and melted cheese. It’s hearty, comforting, and just as perfect for holiday gatherings as it is for weekly meal prep. Bonus? This recipe makes two quiches so you’re prepped and ready for a crowd—or a second helping (maybe even a third…).
Why You’ll Love This Veggie Quiche
- The Cheese: Two types of cheese for maximum melty goodness
- Umami Flavor: Sautéed mushrooms and spinach add rich umami flavor
- Source of Protein: Since this quiche is made with eggs and cheese, it packs protein to help keep you full throughout the day!
- Easy to Store and Reheat: This quiche recipe is meal-prep friendly and freezer safe
- Vegetarian Quiche: Since there’s no meat, this is a vegetarian quiche recipe!
Quiche Ingredients You’ll Need:
- 2 pie crusts
- 8 eggs
- 1 cup milk
- 1 cup heavy cream
- 1 medium shallot, diced
- 3 cups spinach, roughly chopped
- 1 3/4 cups cremini mushrooms, diced
- 3 tablespoons chives, diced
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 cup Gouda Cheese (grated)
- 1 cup White Cheddar Cheese (grated)
How to Make Vegetable Quiche:
1. Prepare the Vegetables
Start by roughly chopping your spinach, dicing your mushrooms, and finely dicing the shallot.
2. Cook the Veggies
In a large pan, sweat down the mushrooms over medium heat for about 5 minutes. Once they begin to shrink and brown, add 1 tablespoon of olive oil, diced shallots, 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning. Stir for another 5 minutes. Add the spinach and cook until wilted. Set aside to cool.
3. Preheat the Oven
Preheat your oven to 350°F.
4. Make the Egg Filling
In a large mixing bowl, whisk together the eggs, milk, cream, grated cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, nutmeg, smoked paprika, and chives. Fold in the cooled sautéed vegetables.
5. Assemble the Quiches
Divide the filling evenly between the two pie crusts.
6. Bake
Place quiches on the middle oven rack and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
7. Cool and Garnish
Let the quiches cool for 10 minutes before slicing. Sprinkle the remaining chives on top before serving.
Tools:
- Pie Pans (x2)
- Large Sautee Pan
Full Spinach and Mushroom Quiche Recipe:
Print
Simple Spinach and Mushroom Quiche
- Total Time: 1 hour 20 minutes
- Yield: 2 quiches 1x
Description
This easy spinach and mushroom quiche recipe is packed with savory veggies, gooey cheese, and herbs. This makes two quiches—perfect for brunch, meal prep, or holidays! If you’re looking for a delicious vegetarian quiche recipe, you’re in the right place!
Ingredients
2 Pie Crusts
8 Eggs
1 cup Milk
1 cup Heavy Cream
1 Medium Shallot (diced)
3 cups Spinach (roughly chopped)
1 3/4 cups Cremini Mushrooms (diced)
3 tablespoons chives (diced)
1/4 tsp Nutmeg
1 tsp Salt
1/2 tsp Pepper
1 tsp Smoked Paprika
1 tsp Italian Seasoning
1 cup Gouda Cheese (grated)
1 cup White Cheddar Cheese (grated)
Instructions
- Prepare Your Veggies: Start by roughly chopping your spinach, roughly dicing your mushrooms, and finely dicing your shallot.
- Pre-cook Your Veggies: Drizzle a small amount of olive in a large pan and heat it over medium heat, then add in your mushrooms and sweat them down for about 5 minutes. Once they’ve softened, shrunk down, and started to brown, add in 1 tablespoon of Extra Virgin Olive Oil, the diced shallots, ½ tsp salt, ¼ tsp pepper, and Italian seasoning. Stir occasionally for 5 minutes until the shallots have started to brown and become fragrant. Add in your spinach (and more olive oil if needed) and stir for a minute or two until the spinach has softened. Remove your veggies from the heat and set aside to cool.
- Preheat your oven to 350℉
- Make Your Quiche Filling: Add your eggs, milk, cream, cheese, 1/2 tsp salt, ¼ tsp pepper, chives, and paprika to a large bowl and whisk everything together until combined. Add in your cooled, sauteed veggies and mix again to combine.
- Transfer Your Filling: Transfer your quiche filling evenly between your two pie crusts.
- Bake Your Quiche: Place your quiches in the oven and bake for 1 hour. Once you can cleanly remove a toothpick from the center of them, they are ready!
- Cool and Serve: Allow your quiches to cool for 10 minutes before cutting into them. Garnish with your last tablespoon of fresh chives and enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Brunch, Breakfast
For more recipes like this one, follow me on social media at @oxbowfood!
